This time I added cream. I've always made it without and it's still really delicious, but I really liked the creamy version. You can go either way.
As always with soup, make it ahead of time, if possible, and let the flavors blend.
WHITE CHICKEN CHILI
- olive oil
- 1 medium onion, chopped
- 3 cloves garlic
- 1 teaspoon Kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne (optional)
- 2 cups chicken broth
- 2 cans (16 ounce) white beans
- 2 cans (4 ounce) green chilies
- 2 cups chicken, cooked and shredded
- 1 cup cream (optional)
- 1 cup chopped cilantro
- additional chopped cilantro, for garnish
- shredded jack cheese, for garnish
- paprika, for garnish
In a medium-sized saucepan, heat olive oil and cook onions, stirring occasionally, until softened, about 3-5 minutes.
Add garlic and cook for a minute.
Add salt, cumin, oregano, pepper and cayenne (if using). Saute for another minute, until fragrant.
Add chicken broth, white beans, and green chilies.
Bring to a boil, then reduce to a simmer and cook for 30 minutes.
NOTE: Be sure to bring the soup to a boil, otherwise the beans will not be sufficiently cooked.
Add chicken, cream, and cilantro. Cook until warmed through.
Serve topped with cilantro, shredded jack cheese, and paprika, if desired.
Source: Annie's Eats